Coarsely chop bell pepper, tomatoes, hot red pepper and celery. Transfer to a food processor, and pulse adding olive oil until finely chopped but not smooth, the sauce should still have some texture. Transfer vegetables in a medium sauce pan, bring to a boil, reduce the heat and simmer for 30 minutes over medium heat until the sauce reduces by one third. Add basil, garlic and season with pepper and a good pinch of salt. Cook for the last 10 minutes. Add apple vinegar and stir.Chill and store in a refrigerator.